Trio of French Macarons

I promise you, macarons aren’t as difficult as everybody makes out… they’re difficult to do perfectly, but it’s really quite simple to get them looking and tasting to perfection! This recipe is for three macaron flavours, vanilla with a vanilla buttercream, vanilla with a caramel filling and chocolate with chocolate ganache…. if you just want to make the vanilla macarons and flavour them yourself, don’t split the mixture into thirds and ignore the bracketed parts of the recipe. These macarons are great for an afternoon tea extra, with a cuppa or as a gift. 


Makes 21 (1/3rd chocolate 1/3rd vanilla)

  • 175g icing sugar
  • 125g ground almonds
  • 3 eggs
  • 75g caster sugar
  • Vanilla extract
  • 1/2 tablespoon cocoa 
  1. Blitz together the icing sugar and ground almonds in a food processor and sift into a large bowl
  2. (If making chocolate macaroons as well, take 1/3rd of this mixture and transfer to a separate bowl, add the cocoa power to this mixture)
  3. In another separate bowl, whisk the egg whites with a pinch of salt until you get soft peaks
  4. Gradually whisk the caster sugar into the egg whites until they become thick and glossy. Then add a splash of vanilla extract
  5. (If making chocolate macaroons as well, separate the meringue mixture into 2/3rds and 1/3rd )
  6. For the vanilla macarons, fold half of the dry, plain almond mixture into 2/3rds meringue mix and mix well. Then add the remaining half, mix and spoon into a piping bag. 
  7. (For the chocolate macaroons, do the same with the cocoa almond dry ingredients and the remaining 1/3rd of the meringue) 
  8. Pipe approximately 14 cocoa macaron disks and 28 vanilla disks on to a lined tray.
  9. Leave the macarons at room temperature for 10-15 minutes until a slight skin forms 
  10. Bake for 15 minutes
  11. While the macarons are in the oven you can prepare the fillings. For the chocolate ganache you will need 100g plain chocolate and 100ml double cream, heat the cream in a saucepan and stir in the chocolate. For the plain buttercream you will need 100g icing sugar and 50g butter beaten together until creamy, see the caramel buttercream recipe here… and scale according (alternatively use them same ganache recipe but with white chocolate!)
  12. When the macarons are done, remove from the oven and allow to cool before filling, and assembling. 

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